Title: Holiday Bavarian Pie
Categories: Pies
Yield: 6 servings
1 Baked 9 inch pie shell
1 pk Unflavored gelatin
1/4 c Sugar
1/8 ts Salt
3 Egg yolks
1 1/4 c Milk
2 tb Rum
3 Egg whites
1/4 c Sugar
1/2 c Heavy cream; whipped
1 ts Nutmeg
1/2 c Heavy cream; whipped
Shaved chocolate
Day before or early in the day: In small bowl, combine gelatin, 1/4 cup
sugar, salt. In double boiler top, beat egg yolks. Stir in milk, then
gelatin mixture. Cook over hot, not boiling water, stirring until custard
coats spoon. Stir in rum. Refrigerate, stirring occasionally, until
mixture mounds when dropped from spoon. Beat until just smooth. In medium
bowl, beat egg whites until fairly stiff; gradually add 1/4 cup sugar,
beating until stiff. Fold in custard and 1/2 cup heavy cream. Turn into pie
shell; sprinkle with nutmeg. Refrigerate until set. Just before serving:
Top pie with 1/2 cup heavy cream, sprinkle with shaved chocolate, or
drizzle grenadine syrup over cream.
Out of Good Housekeeping Cookbook,
typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
